Ingredients
Louisiana Fried Chicken:
- 2 1/2 lb (1.2 kg) whole chicken, cut into pieces
- 1 cup (250 mL) buttermilk
- 3/4 cups (175 mL) flour
- 1/4 cup (60 mL) cornmeal (polenta)
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) celery salt
- 1/2 tsp (2.5 mL) pepper
- 1/2 tsp (2.5 mL) cayenne pepper
- 1 1/2 tsp (7.5 mL) paprika
- 4 cups (1 L) vegetable oil, for frying
Pepper Sauce (Optional):
- 1 tbsp (15 mL) butter
- 1 1/4 cups (315 mL) low-sodium chicken broth
- 1 onion, medium, finely-chopped
- 1/2 green pepper, finely-chopped
- 1/2 red pepper, finely-chopped
- 2 tbsp (30 mL) flour
- 1/4 tsp (1.25 mL) cayenne pepper
- 1/4 tsp (1.25 mL) salt
Instructions
- Louisiana Fried Chicken
- 1 Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
- 2 In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
- 3 In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
- Pepper Sauce (Optional)
- 1 In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
- 2 Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.